Beer Can Chicken: A-Frame

Location: Los Angeles, CA

"It's a poem to the Korean-pub fried chicken called tong dak that I ate during college," says Roy Choi, an F&W Best New Chef 2010 and the creator of the Kogi Korean taco. At his second L.A. brick-and-mortar restaurant, Choi marinates the bird in beer, the way Korean traditionalists do. "Then I start going into fantasy land, adding herbs, spices and citrus to the marinade," he says. He air-dries the chicken for four hours, rotisserie-cooks it for six, and then chills it until it's ice cold. Then comes frying time. "Shock waves," says Choi.  KK